Jeff Samet Recipe Reviews (Pg. 1) - Allrecipes.com (1156740)

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Asian Barbequed Butterflied Leg of Lamb

Reviewed: Jun. 30, 2007
I marinated for 24 hours. The only change was using regular soy sauce instead of mushroom soy sauce. I closed the lid on my grill and it charred like crazy! fortunately I caught it in time. I basted it repeatedly with the remaining marinade and it it wasn't too bad. the meat was cooked just right thanks to my meat thermometer. I think next time I will cook it on the rotisserie to avoid the charring. It'll probably take longer but it will be tender and juicy! Anyway, this recipe is really good, but be careful on the grill because all the sweet stuff in the marinade will definitely char. Also, I would marinate the lamb for more than 24 hours if possible. The longer the better.
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9 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Nov. 16, 2005
Really Really Really nice! Really! I followed the directions to the letter except I used bone in pork chops, which came out, deeply flavored and falling off the bone tender. Even my dog tore up the trash to get at the bones! Yes, there is an oily component to the sauce, but this is where the flavor is delivered in a big way. To sum up - super easy, fantastic flavor and in an instant has been put at the top of our list. To think, I was only looking for something to do with my crockpot. what a great surprise!
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7 users found this review helpful

Glazed Meatloaf II

Reviewed: Nov. 10, 2005
This was pretty good, but a little too sweet for my taste. It was in the style of a BBQ meatloaf, but not quite there. I think I would prefer more pungent, less sweet. The meat held together very well and was moist and flavorful even though I used very lean (93%) ground beef.
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Amazing Whole Wheat Pizza Crust

Reviewed: Mar. 6, 2005
I have made this recipe 2 times, with no changes to the ingredients, and find it to be outstanding. I mixed the ingredients in a stand mixer and let the dough rise in my convection oven on the bread proofing cycle, which makes it rise very nicely. I found this dough to be slightly less elastic than a white pizza crust and I started tearing small holes when stretching it by hand, so I just used my fingers and pressed the dough on a floured countertop until it was the right size and thickness. This method worked perfectly. A rolling pin also worked just as well, but I liked working the dough with my fingers. I put the dough on a floured peel and topped it with chili, chopped onions and cheddar cheese, then baked it on a stone at the recommeded temp for about 12-14 minutes and got great results. I think I will try prebaking the crust for 10 minutes as others suggested, but it wasn't really an issue. I may also increase the temp, but again, it was fine this way. The second time I made the crust recipe I topped it with chopped smoked duck, hoisin sauce, scallions and mozzerella for the most amazing peking duck pizza you will ever taste. This recipe made 3 good sized thin crusts. I used one of them to make rolls instead of a pizza. I brushed them with melted margarine and garlic powder, and baked them on the stone for about 15 minutes (I think), and they were absolutely fantastic - so this is a great recipe for more than just pizza.
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Lightning Gravy

Reviewed: Feb. 24, 2005
I just made this because I was looking for a fat free low calorie gravy to make really fast. I used 3 teaspoons of bouillon for extra flavor. What I got was properly thickened and flavorful, but unappetizingly pale looking. Then it hit me - this was the sauce from the high school cafeteria chicken chow mein that I loved as a kid (so much for early development of taste buds). Anyway, this is a good fat free, quick emergency gravy. Next time I may try flour instead of cornstarch.
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10 users found this review helpful

Orzo with Mushrooms and Walnuts

Reviewed: Feb. 5, 2004
I replaced the walnuts with pine nuts, and it was scrumptious. We had this with braised lamb shanks (also found on this site), and the combination was outstanding.
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3 users found this review helpful

 
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